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I Foods such as applesauce, cranberries, pearl barley, oatmeal or other
cereals, noodles and pasta, or rhubarb should not be cooked under
pressure in the pressure cooker. These foods tend to foam, froth and
sputter, and may block the floating valve.
I The exterior and the lid become hot during use. Do not touch hot
surfaces. Use handles or knobs.
I WARNING: Keep hands and face away from the Pressure Limiting
Valve when releasing pressure.
I While the unit is in operation, never remove the lid.
I After cooking, use extreme caution when removing the lid. Serious
burns can result from steam inside the unit.
I CAUTION: When removing the lid, there could be a suction created
between the inner pot and lid.
I Extreme caution should be used when moving any appliance
containing hot food or liquid.
I Do not attempt to dislodge food when the appliance is plugged in.
I CAUTION: Perishable foods such as meat and poultry products, fish,
cheese and dairy products cannot be left at room temperature for
more than 2 hours. (No longer than 1 hour when the room
temperature is above 90°F) When cooking these food, do not set
the delay time function for more than 1-2 hours.
I DANGER: Never deep fry or pressure fry in the pressure cooker.
It is dangerous and may cause a fire and serious damage.
I Using attachments not recommended or sold by the manufacturer may
cause hazards.
I Make sure appliance is off before unplugging from electric outlet.
I Always unplug before cleaning and removing parts.
I To protect against electrical shock, do not immerse plug, cord or
housing in water or any other liquid.
I Servicing or repair should only be completed by a qualified technician.
I DANGER: Do not lift the unit with cover handle, use side handles
only.
I DO NOT put your hand or face near the steam releasing hole when the
Pressure Limiting Valve is being moved to the "Exhaust" position.
I DO NOT touch the Lid when it is in cooking process or immediately
after the cooking process to avoid scald. This is because time is needed
for the Lid to cool down.
SAVE THESE INSTRUCTIONS
3
French Vegetable Soup
This soup does not speak French, but it is a traditional French provincial vegetable
soup.
Serves: 6
1
1
/
cups cannelloni, white kidney or great northern beans, rinsed in a colander
2
and picked over
1
1
/
tablespoons olive oil
2
1 cup leeks, thinly sliced (if you substitute onions, you are American)
2 cups vegetable broth
1
/
cup white wine
2
2 cups chicken broth
2 stalks celery, diced
3 large carrots, peeled, halved and cut into
1 20-ounce can chopped tomatoes
2 tablespoons Pernod (anise-flavored liqueur)
1
/
teaspoon dried tarragon
2
3 cloves garlic, minced
Salt and pepper to taste
1
/
teaspoon saffron threads, steeped in 3 tablespoons warm water for 5 minutes
3
2 mediums zucchini or yellow squash, or a mixture of both
Quartered lengthwise and then cut into
1
/
package frozen French-style green beans, thawed
2
1
/
package frozen green peas, thawed
2
Parmesan cheese, grated or a block ready to shave
Place oil in the skillet. Heat until the oil is very hot. Add the leeks and sauté for about 3
minutes, do not brown. Add the skillet mixture, wine, broth, beans, celery, and carrots
to the cooker. Lock the lid in place, set the cooker to Soup, for 12 minutes (see pages
7-8 for instructions). Quick-release the pressure. If the beans are not tender, pressure
cook on high (15 psi) for another 5 minutes.
Add the tomatoes, Pernod, garlic, saffron with liquid, and zucchini.
Press the Start/Off button. Cook for 3 minutes. Add the green beans and peas, and
cook until tender about 3 minutes. Season to taste. If you want the soup to be a bit
thicker, smash a large spoonful of white beans against the side of the cooker and stir
while pot is boiling. Serve in large bowls and pass the Parmesan.
1
/
inch slices
2
1
/
inch slices
2
28
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